Lemon Almond Cake With Cranberry Glaze Recipes

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LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE



Lemon-Olive Oil Cake with Cranberry Glaze image

"This cake is unfussy, it stays moist and the cranberries make the most gorgeous naturally colored glaze," says Molly.

Provided by Molly Yeh

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

Unsalted butter, for the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon poppy seeds
Grated zest of 1 lemon, plus 1/4 cup lemon juice (from 1 to 2 lemons)
3/4 cup whole-milk plain Greek yogurt
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon pure almond extract
1/2 cup cranberries, thawed if frozen
1 tablespoon water, plus more if needed
1 cup confectioners sugar, plus more if needed
Pinch of kosher salt
Assorted decorations (Molly uses halved cranberries, sliced almonds, fresh thyme, candied rose petals and sugar pearls)

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
  • In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
  • Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
  • Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.

ALMOND CAKE WITH LEMONY GLAZE



Almond Cake With Lemony Glaze image

This is a healthi(er) cake although it is very dense and slightly dry. I has a very pleasant flavour, no overpowering sweetness. It is extremely simple to make. I have included alternative for diabetics, but the original recipe itself is probably suitable, in moderation, for diabetics. I got this from a cookbook written by the cook at the daycare centre I attended as an infant. If your kids don't like the tartness of lemon, you could easily substitute the lemon by an orange. *I have made a couple of suggestions at the bottom of the directions.

Provided by Geniale Genie

Categories     Tarts

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
2 eggs
1 cup cream of wheat (uncooked)
1/2 cup ground almonds
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup water
3 tablespoons brown sugar or 1 1/2 tablespoons Splenda brown sugar blend
2 tablespoons lemon juice
1/2 lemon, zest of

Steps:

  • Beat the butter with brown sugar until creamy and until sugar is dissolved in the fat.
  • Add eggs and beat well.
  • Add all other ingredients and mix well.
  • Pour in a grease 8x8 baking pan.
  • Bake at 350F for 40-50 minutes, until a toothpick comes out clean.
  • Cool ten minutes, then pour hot glaze.
  • To make glaze, mix all ingredients in a small saucepan and bring to a boil.
  • Simmer for 10 minutes.
  • Pour onto warm cake and set aside for at least 30 minutes before serving.
  • *I like to turn the cake upside down and poke holes with a toothpick, then pour on half the glaze. Turn the cake over, poke holes on top, then pour remaining glaze (keeping most of the zest for the top). I then pour glaze left over at the bottom, back into the pan, then slowly re-pour on top. I repeat until no, or little, glaze is pooled at the bottom of the dish.
  • *I usually add little extra lemon zest, which I grind in the blender. I then set aside most of the zest and grind my almonds in the same container, that way, some of the lemon goes into the cake batter.
  • *I usually bake this in a convection toaster-oven and it is ready in 30 minute rather than 40-50.

Nutrition Facts : Calories 142, Fat 5.9, SaturatedFat 2.3, Cholesterol 38.6, Sodium 40.9, Carbohydrate 19.3, Fiber 1.2, Sugar 7.1, Protein 3.5

CRANBERRY LEMON CAKE



Cranberry Lemon Cake image

I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...

Provided by paxye

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

2 eggs (beaten)
1/2 cup butter (softened)
1 1/2 cups sugar
1 teaspoon vanilla
1 lemon, zest of
1 lemon, juice of
1 1/2 cups flour
1 teaspoon baking powder
2 -3 cups cranberries (use the lesser amount if you don't like them as tart as I do)

Steps:

  • Beat together eggs, butter, sugar and vanilla.
  • Mix in Lemon zest and juice.
  • Add flour and baking powder and mix well.
  • Fold in cranberries.
  • Pour into 9 x 9 cake pan (the batter will be thick).
  • Bake at 350 degrees 40-45 minutes .

Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE



Cranberry-Orange Cake with Lemon Glaze image

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 20

SUGARED CRANBERRIES (OPTIONAL):
3 tablespoons light corn syrup
1 cup fresh or frozen cranberries
1/3 cup sugar
CAKE:
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1/3 cup unsweetened applesauce
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup orange juice
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
4 teaspoons lemon juice

Steps:

  • If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY-ALMOND POUND CAKE



Cranberry-Almond Pound Cake image

When you want an extra-special dessert for the holidays, it's hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. -Jackie Howell, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 18

1/2 cup dried cranberries
1/4 cup amaretto
4 ounces almond paste
1 cup plus 2 tablespoons unsalted butter, softened and divided
2-1/4 cups sugar, divided
6 large eggs, room temperature
1/2 teaspoon almond extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen cranberries
GLAZE:
1-1/4 cups confectioners' sugar
5 teaspoons 2% milk
2 teaspoons amaretto
Sugared cranberries and sliced almonds, toasted, optional

Steps:

  • In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

Nutrition Facts : Calories 465 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

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